This recipe is super summery and is great for Coeliacs and people who cannot have gluten in their diet. Additionally, it tastes good for all so a great all rounder – good served with a scoop of ice cream, clotted cream, runny cream or creme fraiche. I love using edible flowers and herbs too so have decorated this cake with some.
I have used local Suffolk Honey in this recipe which tastes amazing and I sourced through http://www.eastofengland.coop/food/sourced-locally
110g Gooseberries (wash and top and tail)
230g Butter or margarine
230g Ground almonds (this basically is replacing flour in a normal recipe)
2 tsp baking powder (check it is gluten free)
4 tbsp Local Honey (tastes amazing!)
3 Free range eggs (ours were from Tarragon and Liquorice 2 of our hens)
2 tbsp Elderflower cordial
Zest of 1 Lemon
- Pre heat Fan oven to 150C.
- Line or butter tin – I used the classic round Victoria sponge size tin for this recipe.
- Mix all of the ingredients apart from the Gooseberries in a mixing bowl. Use a electric whisk to ensure the mixture is smooth and even.
- Then gently fold in the Gooseberries by hand with a spatula.
- Empty all of the mixture out into tin with spatula.
- Place in oven and bake for approximately 1 hour. Check middle is baked through with a skewer or knife towards the end.
Once it has cooled and you have put out onto a plate and taken off the greaseproof paper you can decorate it how you wish! I decorated it with a little icing sugar, more Gooseberries, Lemon balm, mint and a few Marigold petals. That is it! Pplease let me know what you think and if you try it or share some photos on my facebook page The Good Life In Practice or twitter @thegoodlifein
Thanks, Katy, The Good Life In Practice